Flourless Pumpkin Pie Cake

Hello and thanks for stopping by! We are looking forward to visiting with family in the coming weeks as we celebrate Thanksgiving here. I love pumpkin pie, but since I went grain-free I can’t enjoy those wonderful flavors without scooping the pie filling out of the crust – not really polite table manners – LOL! But I will admit to doing just that on occasion… Here’s a delicious alternative, that could be a dessert offering, and also makes a great snack to enjoy with coffee/breakfast.

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Ingredients
  • 1/2 cup melted butter (or coconut oil for dairy free)
  • 1/4 cup unsweetened applesauce
  • 4 large eggs, whisked lightly
  • 1 14-oz can mashed pumpkin (not pumpkin pie filling)
  • 1/2 cup raisins
  • 1/4 cup maple syrup (or equivalent of your favorite sweetener)
  • 1.5 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
Instructions
  1. Preheat the oven to 350. Grease a small (8″x8″) baking dish/pan and set aside.
  2. In a large mixing bowl, combine the all ingredients and mix well.
  3. Transfer the batter to the baking dish/pan. Bake for 35 to 45 minutes, or until a toothpick/wooden skewer comes out clean. Remove from oven and allow to cool in the pan completely. 

Serve immediately, or refrigerate and then warm before serving. This would also be great frosted with whipped cream cheese. Enjoy!


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Please note: I am not a doctor or nutritionist. While this low carb diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.

 

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